- 1/4 cup finely chopped lemon balm
- 1/4 cup finely chopped fresh mint
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup honey
- 2 liters ginger ale
- In a small bowl, combine the first five ingredients; let stand for 1 hour. Strain; discard herbs.
- Pour tea into a 2-1/2-qt. pitcher. Stir in ginger ale just before serving. Serve in chilled glasses. Yield: 9 servings.
Originally published as Herb Garden Tea in Country Woman March/April 2000, p7
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